A traditional Basque cheesecake made from cream cheese, caster sugar, vanilla extract, eggs, lemon zest, cream, flour and blueberries. The 'burnt' topping is the signature look of this cheesecake.
This Lemon Blueberry Basque Cheesecake is everything we love about a basque-style cheesecake - rich, creamy and beautifully rustic, with a deeply golden top and soft, custardy centre. It's a crustless, one-bowl recipe that's surprisingly easy to make, with fresh lemon zest and juicy blueberries. Perfect for entertaining or when you want an impressive dessert without too much fuss. For some other sensational baked cheesecakes, be sure to check out our Raspberry Baked Cheesecake and our New York Style Baked Cheesecake.
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Ingredient notes:
- Cream cheese: The foundation of any great cheesecake. Using full-fat cream cheese and beating it until completely smooth gives this basque cheesecake its signature creamy, melt-in-the-mouth texture.
- Lemon zest: Lemon zest cuts through the richness of the cream cheese and adds freshness without making the cheesecake overly tangy or acidic.
- Blueberries: Fresh blueberries add bursts of sweetness and colour throughout the cheesecake, pairing beautifully with the lemon and creamy filling.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 200°C fan bake. Use a hand or stand mixer to beat the softened cream cheese in a bowl until smooth, then add the sugar and vanilla, mix to combine. On a low speed, add the eggs one at a time, making sure the first is mixed before adding the next. Add the lemon zest to the cheesecake mix.
In a separate small bowl, sprinkle the flour into the cream and whisk gently to form a paste. Pour the flour and cream into the cheesecake mix, then stir by hand with a spoon or spatula until just combined - it's important to not add too much air to this recipe, but we want it to be smooth.
Take two sheets of baking paper, large enough to go up and over the sides of a round springform cake tin (between 18-22cm). Press one into the tin, then lay the other across in the opposite direction and press into the tin. Scatter a few blueberries into the base of the tin, then pour over the cheesecake mixture. Sprinkle with the remaining blueberries, and bake for around 45 minutes, or until it is dark in colour, risen and jiggly.
Leave to cool in the tin for 30 minutes, then remove the outside ring of the tin and leave to sit for a final half hour. Basque cheesecakes are usually enjoyed at room temperature, but you can chill yours if preferred, or keep it in the fridge and bring it to room temperature when needed. Slice and enjoy.
Recipe FAQs:
Frozen blueberries aren't recommended in the cheesecake batter as they release extra liquid and can affect how the cheesecake sets. Instead, use frozen blueberries to make a compote and serve it alongside.
Basque cheesecake is traditionally served at room temperature, but you can chill it if you prefer a firmer texture. If chilled, allow it to sit at room temperature for 30-45 minutes before serving.
An 18-22cm round springform cake tin works well for this recipe. Just be sure to line it generously with baking paper so the cheesecake can rise and settle naturally.
Storage:
Store leftover cheesecake in an airtight container in the fridge for up to 3 days. This cheesecake is best brought back to room temperature before serving to achieve the creamiest texture. Basque cheesecake can be frozen, wrapped well, for up to 2 months. Defrost overnight in the fridge, then bring to room temperature before serving.
Top tips:
- Make sure your cream cheese is fully softened before starting to avoid lumps in the batter.
- Don't overmix once the eggs are added - too much air can affect the final texture.
- The cheesecake should still have a noticeable jiggle in the centre when you remove it from the oven; it will continue to set as it cools.
- If your cheesecake browns quickly on top, this is normal - the dark, toasted finish is part of the basque style.
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Lemon Blueberry Basque Cheesecake
A traditional Basque cheesecake made from cream cheese, caster sugar, vanilla extract, eggs, lemon zest, cream, flour and blueberries.
Ingredients
- 675g cream cheese, softened, 3 blocks
- ⅔ cup caster sugar
- 1 tsp vanilla extract or paste
- 3 eggs
- Zest of one lemon
- 275ml cream
- ⅓ cup plain flour
- 125g fresh blueberries
Instructions
- Preheat the oven to 200°C fan bake.
- Use a hand or stand mixer to beat the softened cream cheese in a bowl until smooth, then add the sugar and vanilla, mix to combine.
- On a low speed, add the eggs one at a time, making sure the first is mixed before adding the next. Add the lemon zest to the cheesecake mix.
- In a separate small bowl, sprinkle the flour into the cream and whisk gently to form a paste.
- Pour the flour and cream into the cheesecake mix, then stir by hand with a spoon or spatula until just combined - it’s important to not add too much air to this recipe, but we want it to be smooth.
- Take two sheets of baking paper, large enough to go up and over the sides of a round springform cake tin (between 18-22cm). Press one into the tin, then lay the other across in the opposite direction and press into the tin.
- Sprinkle a few blueberries into the base of the tin, then pour over the cheesecake mixture. Sprinkle with the remaining blueberries, and bake for around 45 minutes, or until it is dark in colour, risen and jiggly.
- Leave to cool in the tin for 30 minutes, then remove the outside ring of the tin and leave to sit for a final half hour. Basque cheesecakes are usually enjoyed at room temperature, but you can chill yours if preferred, or keep it in the fridge and bring it to room temperature when needed. Slice and enjoy.
Notes
- If you don't want to use fresh blueberries, use frozen to make a compote and serve alongside the cheesecake! I wouldn’t recommend adding to the cheesecake itself to avoid the extra liquid stopping your cheesecake from cooking correctly.
- Swap the lemon zest for orange or lime!
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 366Total Fat: 25gSaturated Fat: 15gUnsaturated Fat: 11gCholesterol: 127mgSodium: 232mgCarbohydrates: 29gFiber: 0gSugar: 21gProtein: 7g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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